Recipe

Harvest Hash Recipe

Add Step-by-Step Photos	Wynnebaer / All my dishes 2 months ago A great fall side dish...From Gourmet Magazine 2003 Prep:15m Cook:20m Servings:4	Wynnebaer
	buttery tasty

Does this look good? Yeah! / Nope

Fans

cuzpat

diannehocu

ravenseyes

tuilelaith

hungrybear

Ingredients

1 russet potato, peeled and cut into 1/2 inch cubes

3 parsnips, peeled and cut into 1/2 inch cubes

1/2 lb. butternut squash, peeled and cut into 1/2 inch cubes

1/2 stick butter, softened and cut into chunks

3 shallots, thinly sliced

3 cloves garlic, finely chopped

1 1/2 tsp. fresh sage, chopped

Salt and pepper to taste

Directions

Cook potato in salted boiling water for 5 minutes

Take out of water with slotted spoon, saving water

Boil parsnips and squash in same water for 3-4 minutes and drain

Heat butter over medium high heat, swirling until foam subsides and butter begins to brown

Add shallots and garlic and saute until golden brown

Add vegetables, salt and pepper and saute until brown and tender

Stir in sage

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Comments

hungrybear 2 months ago said:
Good

ravenseyes 2 months ago said:
Makes my mouth water this is a great post!!

cuzpat 2 months ago said:
Nice combo!

diannehocut 1 month, 3 weeks ago said:
Thanks for the great post! I love to shop green when I can, (locally, seasonally, and organically) and this recipe is perfect! 5UP

Dianne

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